For a super easy lunch or dinner try our delicious oven baked sweet potatoes loaded with pesto marinated vegetables and a sprinkling of feta. Vegetarian, easy and yummy!
Our baked sweet potato recipe with feta and pesto marinated vegetables makes a really easy lunch or midweek dinner recipe.
These delicious baked whole sweet potatoes are jam packed full of flavour and bursting with goodness, I definitely count this as a ‘healthy lunch choice’
Sweet potatoes are so much quicker to bake than regular potatoes so they’re perfect for when you want your food to just be ready fast.
I usually give them a little head start in the microwave first before putting them into the oven to finish baking and crisp up. Cooking sweet potatoes this way just makes them even faster.
Our baked sweet potato is topped with pesto marinated vegetables and they’re delicious as well as being really quick to make.
Just a matter of frying up your favourite Mediterranean vegetables in a pan and stirring through the pesto. Easy huh?!
Ingredients For Baked Sweet Potatoes Loaded With Pesto Vegetables And Feta Cheese
To make our baked sweet potato recipe you will need…
- 2 large sweet potatoes – scrubbed and pricked all over with a fork
- 1 courgette – diced
- 2 baby aubergines – sliced into bitesized pieces
- 4 vine tomatoes – roughly diced
- 50g pitted black olives
- 2 tsp pesto
- 50g feta cheese
- 1tbs olive oil.
Equipment Needed To Make This Recipe
- Vegetable scrubbing brush
- Chopping board
- Sharp vegetable knife
- Fork
- Teaspoon
- Tablespoon
- Baking tray
- Sheet of tinfoil
- Non stick frying pan
- Wooden spoon
How To Make The Best Baked Sweet Potatoes
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How To Bake Sweet Potatoes
- Heat the oven to 200C and line a baking tray with tin foil and place it on the shelf underneath where you’ll be baking the sweet potatoes.
How Long Do You Bake Sweet Potatoes For In An Oven?
- Scrub the sweet potatoes and dry them well. Prick them a good few times with a fork then microwave on high for around 5-6 minutes. Then put them straight into the hot oven to continue baking.
- Check the potatoes after around 30 minutes to see if they’re soft enough, if not, just check them every 5-10 minutes until they’re ready.
- Whilst the potatoes cook, mix up your pesto vegetable filling. Add a splash of olive oil to a non stick pan, then tip in the courgettes, aubergines and tomatoes.
- Cook over a medium/high heat for around 10 minutes until all the veg is soft. Then remove from the heat and stir through the olives and pesto.
- Split open the baked whole sweet potatoes, top with the pesto vegetables and sprinkle over the crumbled feta cheese.
Make Baked Sweet Potatoes With Feta Your Way…
- Add in some crispy bacon bits or sizzled chorizo sausages.
- Go spicy and throw a chopped chilli in with the vegetables.
- Fancy something sweet and sticky, add in a spoonful or caramelised onions instead of pesto.
- Switch the feta for mozzarella instead.
Love baked potatoes? Try our top ten tasty baked potato toppings here!
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Baked Sweet Potatoes with Pesto Vegetables
Super tasty baked sweet potatoes loaded with pesto marinated vegetables and tangy feta cheese
Ingredients
- 2 large sweet potatoes
- 1 courgette - diced
- 2 baby aubergines - chopped into bitesized pieces
- 4 vine tomatoes - diced
- 50g olives
- 2 tsp pesto
- 50g feta cheese
- 1 tbs olive oil
Instructions
- Heat the oven to 200C and line a baking tray with tin foil and place it on the shelf underneath where you'll be baking the sweet potatoes.
- Scrub the sweet potatoes and dry them well. Prick them a good few times with a fork then microwave on hight for around 5-6 minutes. Then put them straight into the hot oven to continue baking.
- Check the potatoes after around 30 minutes to see if they're soft enough, if not, just check them every 5-10 minutes until they're ready.
- Whilst the potatoes cook, mix up your pesto veggies filling. Add a splash of olive oil to a non stick pan, then tip in the courgettes, aubergines and tomatoes. Cook over a medium/high heat for around 10 minutes until all the veg is soft. Then remove from the heat and stir through the olives and pesto.
- Split open the sweet potatoes, top with the pesto vegetables and sprinkle over the crumbled feta cheese.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 423Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 24mgSodium: 521mgCarbohydrates: 58gFiber: 12gSugar: 23gProtein: 12g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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